Hobo Stew and Corn Bread
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- เผยแพร่เมื่อ 27 ม.ค. 2016
- www.selfrelianceoutfitters.com
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Dave Canterbury, David Canterbury, The Pathfinder School,Bush Craft ,Survival skills, Historical Lore, Primitive Skills, Archery, Hunting, Trapping, Fishing, Navigation, Knives, Axes, Fire, Water, Shelter, Search and Rescue
It is funny how Rufus is never around when you are working, but seems to always be there when you are cooking.
"You can use anything you have left. " Looks in the cooler and sees tobasco and mayonnaise. Alright let's do this.
I can bring 4 slices of toast, 2 eggs, 1 bag of instant ramen and spoiled milk..can i join?
Garrett Johnson 😄😄😄
I got a apple n half a that guacamole fruit thing- avocado, that's it
Comfort food, comfort dog, comfort life. Simple, honest, rewarding. Well done Sir.
Great idea using the bucket and a pie tin... My grandfather once fried wild pork and duck eggs on a shovel he scrubbed with sand for me and my cousin, Polly. We ended up accidently spending the night in the mountains of VA. lol A snow storm turned a hunting trip into a overnight camping trip. Also, My aunt Verni, who had 13 kids, and lived in KY, used to often cook outside in a five gallon cast iron pot. Biscuits and corn bread were made in a cast iron skillet with a lid that she burried in the coals. Dave, I love these videos reminding us of how things were once done for the common man. You twist using modern ingerdients makes it practical for us today. Thanks again - you are the man....
just watched a man make stew for 20 min ...... subscribed
Dudes... When you cook in a milk bucket, and a dog dish Dutch oven and the dog eats FIRST, that's a heart of gold and a hell of a man right there! God bless you brother, hug Rufus for us all!
I remember watching this when it was new. Time sure flies.
Stew and cornbread will getya thru any winter.. God bless
I'm sure someone has said something about not wanting to learn how to cook or similar in the comments. But as a result of this video I'm cooking tonight and can't wait when the wife finds out I did it in a bucket lol. Great video Dave.
RUFUS has an excellent friend in you Sir. It gets fed first!
My Dad, may he RIP, always told me to place more value on the friends, male or female, who would serve you first, at parties and such gatherings. That/Those person(s) was/were showing loyalty towards me, ... a valuable trait rarely seen nowadays with "friends". Thank you Sir, very much, for reminding me of my father's advise, proven to me many times over, and once again.
I am a "stew" kind of a person. I will keep your method(s) in mind.
Excellent and very informative video, ... thank you Sir.
We call it "whatchagot" stew. Kinda like meatloaf......no recipe......never the same...always the best.
I like how you remember to even say the name of the kitchen knife. I was wondering what kind and then you said it. You're a great teacher.
I REALLY enjoy your videos! I spent 40 years living in the forests of Maine and used to camp on an island in the middle of a lake. You have to bring Everything you needed for the entire time and then leave nothing behind. It was 2 miles to the nearest logging road and then another 13 miles to the nearest store that we used to call Larceny`s because the prices of everything where so high. Those really where "the good old days"...
he treats his dog better then my family treats me ..
I love the fact you fed Rufus. That’s a sign of a good man
Num, num says the hungry bear :)
The only thing I would do different, is to brown my meat 1st. the basis of all stews is to brown your meat and sweat your onions 1st. Especially when cooking without seasoning.
One may think well it goes in the same pot all the flavours are there. No! Without getting into the technical mumbo jumbo, browning, besides the obvious, renders the final product more flavourful, and most of that flavour comes from the "fond". Even with beef cubes, the fond will make the stew's flavour more intense. It then goes without saying that without the beef cubes, it makes your stew more flavourful.
Onions, why do we sweat them? It removes the bitterness of the onion, allowing the gases to escape while cooking them, raising the sweetness. Anyone who forgoes that step knows now bitter their gravy tastes. There was no onion in this recipe, but if there was...
If time is a constraint, it goes without saying that we would forgo this/these steps, but If we are going to take 1.5-2 hrs cooking this meal, the extra steps are not time consuming and renders a dish far superior. Just because we are cooking in the bush, doesn't mean we can't gourmet cook with a different stove :)
+Switcher I agree to some extent with your statement but also remember that by adding the meat to a hard boil you are essentially doing much the same thing, and if you are using one pot for cooking it works well. Trapping the flavor of meat is a key as you said especially when using less seasoning or with wild meats
I meant using the same pot to brown the meat, then add the water/rest of the ingredients. I gave you the abbr. version of what takes place and the delta between the two, and why chefs recommend doing what I stated. Cooking is cooking Dave, the only delta here good buddy is the medium
For example Dave... many will add their flour after the meat is browned, I don't and, prefer your method. Why? unless your constantly stirring the pot, the flour has a tendency to stick/burn at the bottom of the pot. It serves no useful purpose during the cooking process, nor does it enhance the flavour, during the cooking process therefore adding at the end is more beneficial, providing you cook it down to remove the "rawness" of the flour, which i am sure you have experienced at least in your life time, where the flour wasn't cooked down/ sufficiently cooked.
Like I said, without getting into the "technical" mumbo jumbo. There is a large difference between browning your meat and adding it to hot water. Give it a whirl some time. We are here to learn :)
I wanna live this kind of life.
as an executive chef, I just watched a brother make a "hobo stew" b/c down the rabbit hole. not much familiar with camping cooking but this was incredibly entertaining and informational! made me hungry as hell!
Those paper clips are also commonly referred to as either "binder clips" or "bulldog clips" if you have trouble finding them in catalogs or online.
Living the life david, looks so relaxing and peaceful
Gettin' hungry just watching this! Thanks for all these food videos - a lot of people focus on the equipment without demonstrating the use of it. Good job, Dave!
Not a fan of camping...but I found this quite therapeutic. This guy seems humble and likeable. liked and subbed
"Honey, we are out of boullion cubes". "Ok, let me just take the horse and run to Kroger".
I'm not gonna lie. That stew looks REAL good.
The cooking method and the recipe you used reminds me of my cub scout , boy scout and explorers camping trips fifty something years ago . I still have my two gallon milk bucket I bought in 1959 for the jamboree that summer . My third . You didn't do peach cobbler !
I first saw you on dual survival and loved watching how you survived in different situations, I was so glad to find you again doing these videos. You were the best person on the show then and I learned so much from you on what to do if I was stranded and had very limited resources. Keep up the good work.
A great chap to go camping with i could listen to you for hours thanks for your videos
Wild onions sure would go good in that stew. Makes me hungry. Really enjoy your videos, and if I lived close, would be at your place all the time.
Not only are you a crafty absolute amazing cook - your also a great talker and letting people know things the easiest way possible to do things normally that might cause confusion- and my brother you are also a gentleman - much respect - Dave
1.7 million views!!!!! Congrats Dave - still one of my favorite recipes.
Dave, Thank you for a flash back of my youth.The late 60's and early 70's my family always went camping in the high country of Yosemite and Aunt Alice made her buck-a-rue stew, the only thing missing here is a mix of fresh sliced peach's, sugar and some condensed milk for dessert.
Thank you for sharing some ideas and cooking tips of our American Hobos.
You could write a bush cookbook.
he is :)
+noelsoong777 i hope not he is a bad, bad cook lol
Charlie Perkins what do you expect Gordon Ramsay to cook you a meal in the bush?
+noelsoong777 hahaha
+noelsoong777 I doubt if Gordon would even make it to camp, let alone be allowed in!
I didnt think i would watch through the entire video since this isnt the type of content i watch usually. But the video was entertaining, informative and you made me want to jump.out of my bed, start a camp and make a stew too. It actually seems fun and looks delicious. And bec this was so interesting i totally didn't even realise that 20 mins flew by watching this.
Long story short... keep up the good work
I know I am commenting on a completely different vid that is 13 yrs old but, I was watching your vid on the slingbow build and since I have two wrist rockets, I decided to make one into a slingbow. I ordered a whisker biscuit but cancelled the golf tees due to the fact that I believe I can flare the end of tube to create the same effect as a golf tee. With the end flared out I should be able to get a good grip on it. I was worried about the tee pulling loose sometime and then I remembered that I had a flaring tool so I thought I would try it. Whisker biscuit should be here soon. Btw, you were my favorite character on Dual Survival. I wish that I had come across your you tube channel sooner. The reason for posting my comment here is because comments on slingbow vid is disabled.
The famous cheif line "one scoop well maybe a scoop and a quarter" haha
Dave: only about a spoon of old bay...
Me: really? I thought you would say one per person.
Dave: ... maybe about a spoon and a quarter.
Me: ... there it is.
Thats awesome Dave! On my days off from work, I'll go out to the woods, mess with my shelter and cook some food. My favorite is slow cooking bacon on a stick and some pork and beans. Outdoor cooking over the fire is in a class of its own, it tastes great, fun, and relaxing. The stew looked great. So looking forward to do this with the kids, they love to help and its fun for me to help and watch them enjoying themselves.
There's something innately comforting and familiar with this type of cooking and lifestyle that warms my heart.
I'd love to take a week away from my usual life to live like this!
That looks so damn good. I know I am 2 years late, but it still looks amazing.
Can't get enough of your cooking videos! You are appreciated. Thank you
I rather eat with this guy, than going to a fancy ass overpriced restaurant
You should put the recipe in the description. Just an idea.
Hey Dave. Would be nice to watch a video based on your comments about the average ideal camp number of people of 4. What are the roles of each individual, what they would carry between them, types of shelter etc,... Just a thought. Love your camp cooking series.
Is it weird that I think I could just watch him eat and talk to his dog for hours..?
I screwed up the bread, but the stew turned out fantastic! Man food! Easy cooking too.
I've watched this video like half a dozen times. I just love this recipe
I can't describe why I liked this video so much..
I love cooking and I love dogs and I love seeing someone treat their dog right. Awesome video man! Subscribed.
Geez, make your biscuit mix into dumplings and cook them in the top of the stew. Looks Good!
Glad to see Rufus is on the job as quality control for Cookie's efforts.
Dave From those of us up here in Alaska that was a great video. I have used a big camp coffee pot in much the same way as you used the pail. We also have lots of flat rocks which can be used in a semi permanent camp to build a 3 sided ledge to put an oven rack on for level cooking surface removing the need for the tripod. Thanks for the video!
Great video Dave, I like how you always go into detail with the gear/kit you are using thanks man.
These videos are gods gift to the human race..
The trammel system is excellent. I made one back in September when you showed it and have been using it ever since. It is a great addition to any tripod setup. I had to watch this while eating lunch because otherwise it makes me starve. Any food cooked over an open fire always seems to be good!
The milking pail for camp cooking is absolutely brilliant. It might be doable to use shallow pans/pots when cooking for yourself, but as soon as you're cooking for more than say 2 or 3, the pans will be challenged for capacity and ashes and other contaminants are always easier to introduce in shallower vessels. This eliminates most of those problems off the bat. I love this. I imagine industrial grade stainless is much easier to clean than typical cheap camping stainless as well. Certainly it is more durable and will distribute heat better because of the thicker walls. Great idea.
Old Rufus knows how to have fun! My kind of guy. Thanks for sharing!
i whish i could go out in the bush and cook myself some stew like that with a couple of pals and some beers :(
I second that on the bush cook book! I am definitely going to make this on my Boundary waters trip this spring.
to date after re-watching this video i swear its one of my fav videos for simple cooking for a good winter night.. worth many more re-watches.
Simply love camp cooking methods and recipes!
MORE PLEASE!!! :)
Its 1 AM and Im getting ready to go out and get some stew from the store cause this made me that hungry. Thanks for the awesome video.
Looks amazing.........great vid.
To everyone in the comments asking what is the green stuff he scoops in after the bullion cubes it's a bag of soup greens. At 5:40 it quickly shows it written on the ziplock bag. Sorry this came so late to anyone. I don't know if anyone else says it, I just scrolled through a far enough about of comments. And a lot of you asked that. Nice stew by the way. Never can go wrong with cornbread either.
Glad I don't have 'smell-o-vision'. Just seeing it is making me hungry enough!
Nice!
Great video very relaxing still miss you and cody kickin it on dual survival i watch reruns all the time
I feel like Dave was born about a hundred years late. He’s just got that old school mountain man/cowboy vibe.
Where did he get the dehydrated soup greens?
+Brandon Scott www.harmonyhousefoods.com/Dried-Vegetable-Soup-Mix-42-oz_p_1779.html
Thank you
You might smear a bit of some kind of oil on that 'lid' inside your oven, which forms the bottom of the cake. Still, I'd take the slightly-burned side in a heartbeat, I find it often has more interesting flavors.
Fire would eventually weaken those binder clips, but they're cheap enough to replace every year or two.
Dave, these cooking video's are the best...........ty
Greetings from Newfoundland Canada 🇨🇦!!! Thanks for the great recipe idea!!! Can’t wait to try this the next time do a overnight camp in my hammock!!!
Looks good! Now I’m hungry for stew! I like the cooking setup. I’ll be checking out the other vid about rigging the pot, too.
I had a tip or two, might be useful for someone. I learned the hard way years ago, so these little things may help someone who grew up like I did, not much cooking that didn’t involve a can opener or boxed food. Most take longer to read or write than to just do. Easy to do.
Use the least amount of water necessary to cook the vegetables and meat in order to reduce the reducing time. Can always top it up a bit if needed. At the campfire, a hot kettle of water is always welcome for various uses, but water can be scarce, so sometimes just for while cooking or for keeping hot drinks readily available to make.
Before adding it to the pot, pre-brown the meat on all sides of the chunks in the lid (using it like a skillet) with some butter and oil or other fat, even some onions, garlic for some folks, pepper, and any Old Bay or other seasonings. For me, salt is always the very last thing... can add, but not remove it, and some of these techniques will bring out the salt flavor as it cooks, and often it won’t even be needed, because the meats, butter and such have enough. It gets more salty with cooking and reducing, that’s why waiting for the last minute for salt is good.
So, after adding the meat to the pot, what’s left in the skillet is flavor-dense and ready to be made into a super thickener and flavor pack, so keep any scrapings or browned bits from the meat in the pan, it all adds flavor, too. It’s easy to use this to make a roux (pronounced “roo”) to flavor and thicken the stew, and a little goes a long way. It all will add flavor and richness to the finished stew.
Cook roughly equal parts of flour and butter (including any fat and bits from browning the meat, but using mostly butter) together in the lid like a skillet for a few minutes, stirring/mashing with a fork, just a 2-3 tablespoons each flour and butter/fats, maybe just a bit more flour on the flour-to butter-ratio, this makes a roux, and a roux is the magic trick to make all kinds of things that used to frustrate me in the kitchen. It’s shouod be just like stirring a little blob of thick paste, hardly enough to mash around with your fork.
This cooks out the flour flavor and makes it ready to absorb a lot of liquid to thicken gravy or a pot of stew, all with just that tiny bit of roux. To it, you just slowly add a bit of the liquid or pan drippings (like after cooking a turkey or whatever), or in this case, some of the hot cooking water from the pot, and stir as you go, until you have a good cup or so mixed into the roux (this prevents lumps and gets it ready to thicken the whole pot of your stew, soup, or whatever you’re making. Once you’ve reduced your cooking water and the stew is otherwise all cooked and ready to finish, then slowly add the roux that has the hot liquid you blended into it, on into to the pot as you stir it, and you’ll not have to add any other thickener.
I’ve watched many a person dump cup after cup after cup of flour (one time it was 7 cups!, to a gravy, and to no avail), or crumbs...or even the cornstarch and cold water mix, which makes things kind of gelatinous, especially at leftover time...all to try to thicken up their dish, when the fix is super easy. They just didn’t know they needed prepare the flour to accept liquid, and they ended up with a lumpy, gluey mess that tasted like flour, and is grainy in texture. (Not saying you did this, because you didn’t, but it’s the #1 secret to using very little four and butter to get whole a lot of flavorful thickening power). You add it after all reductions are made and everything is cooked, it is the final step. It shouldn’t ever really take much more than 4 tablespoons of flour and the same in butter...or 3-4 T flour and 2-3 T butter, for even a good sized pot of stew. For the average dish, 3 tablespoons of flour and 2-3 tablespoons of butter or butter and some other fat is plenty. Works so well, you want to be sure not overthicken with it...which is fixed easily by just adding some hot liquid back into it a little at a time. This ends up lump-free as well.
If you’re making gravy, you would want to use the larger pan, maybe sautée up some onions and garlic (if you like it) together in some butter with just a touch of cooking oil like olive oil or whatever, it has a higher heat tolerance than butter... to keep the butter from burning. Set the onions (and garlic if used) aside, but keep the now-flavored butter/oil in the pan, or add more butter to look like about the amount you need, and add the same amount in flour to it, make the roux, which is just stirring it with a fork for about 3 minutes ‘til it smells nutty, or just that long. It changes the flavor of the flour and makes it able to absorb liquid like crazy. Then to this roux made in the larger pan, slowly add your pan drippings and keep stirring, most people separate out their fat, but you don’t absolutely have to. With turkey drippings, it tastes better separate the fat off the top. I cheat at home and put a jar of the drippings in the fridge or freezer for a while. The fat rises and cools, and I can easily scrape it off.
Anyway, this will thicken an entire pot of gravy or stew, it’s how soups are made and it’s the secret to making cheese sauce that isn’t gluey or lumpy. With that, or for a white sauce like for biscuits and gravy or chicken fried steak, you do the same to make the roux, but you add hot, (not burned milk, just very warm to hot milk) instead of water to the roux (pronounced “roo”), then you add your shredded cheese if you’re making cheese sauce for things like dipping or for nachos or whatever, or boiled, diced potatoes and clams for clam chowder, or salt, pepper and your spices you like for biscuits and gravy.
and add you want it thicker, just experiment with another tablespoon of butter and flour, it doesn’t take much at all, and makes it a rich flavor.
Anyway, just some things I’ve learnred that my momma didn’t know, and someone else had to teach me. Now my own gravy, cheese sauce, soup, etc. is better than storebought, thanks to the people who showed me how to make it right. Now I can pick my favorite cheeses for sauces and dips and not be stuck with what my store has.
Thanks for the outdoor cooking tips!
I can tell you I enjoyed your podcast. Very informative and interesting. BEAUTIFUL fire. I was totally absorbed almost burned my own lunch. Well thanks and greetings from England
I watched him on the show Survival Duo together with David Lundin. I really enjoyed to see him again like this with this nice and relaxing cooking!
Awesome video bud thanks again for sharing your knowledge.
I don't know how I came across this vid but I love it and this guy is awesome!
Peace from this NYC non liberal .
Add scoops of what after the bullion cubes? And did he say what it was anywhere? 5:38
great video dave . always a pleasure to watch any of your videos even if they are a repeat of something already done . i still learn something each n every time i watch you. you are the man that got me started in all this . thank you dave n god bless you n ur family . hugs from michigan
Dutch’s gang are going to eat well tonight, thanks Pearson!
As for the roll-up cuttingboard, you can usually find them at a Dollar Tree store.
When you go to a Dollar store next time Dave, look for them. (I cut them to fit the shape of cooking kits, if cylindrical, the can roll and fit in there.
- Rich
Carl Weathers "got yourself a stew"
Been enjoying your information very much Mr Canterbury thanks for sharing from the UK.
great vid David
“You can’t beat that with a stick” LMAOOOOO
had to watch again , still looks great. keep up the good work.
Seeing Rufus in all your videos makes me think it would be cool to see a video talking about the advantages and disadvantages of having a dog along in a survival/self reliance situation.
I have to admit Dave, I learn a lot from you and respect you a great deal. I love how Rufus has become a feature part of your videos. I hope to make it the pathfinder school one day.
You can also get those cutting boards at a dollar store. My local Dollar General carries them.
Rufus ... he's the man.
No that's the dog
Not only are u super knowledgable, but u are such a cool guy Dave!
Looks good Dave, thanks for your expertise on wilderness cooking
There's no such thing as leftovers if I'm in your camp 😎
Man, that actually looks delicious!
Thank you for sharing your awesome techniques with us. Looks great!
Man, you live in the greatest country on the planet. I'm Canadian, and we don't have half the awesome, wholesome products shown in videos like this. You have the best life there is to be had.
Watched this thing a few times bro. Never did leave a comment I don't think but....good to see you using some techniques from us up here in the NE. Get a real kick out of the hillbilly verbiage and vernacular as well. Great video Dave, food looked great too
Do you ever do hay box cooking? The stew would cook long and slow whilst you do your mountain man stuff.
Your videos are the absolute best on the web for good useful information about wilderness living. I have been a backwoodsman for fifty years, and even I, use many of your techniques. You should feel good about yourself.
I love that dried vegetable soup mix, my wife and I have been using them for a coupe of years. We make soups at home using that same mix all the time.